A family favorite recipe of spinach and ricotta lasagna.
Preheat oven to 350F/180C.
Boil a large pot of boiling salted water, cook pasta 3 sheets at a time for half the recommended cooking time on the packet, or until begins to soften.
Drain pasta sheets and place on flat in single layers on clean dish cloths.
Cook spinach in a medium pan that is covered for approx. 5 minutes, stirring often.
Drain spinach, let cool and chop.
In a bowl combine spinach, ricotta and butter. Season with salt, pepper and nutmeg. Set aside.
To make your béchamel sauce:
In a medium sized saucepan melt the butter over medium heat, stir in flour and cook for about 1 minute, turn the burner to low and slowly add the milk, whisking constantly until sauce thickens.
Bring to the boil and then remove from heat. Season with salt, pepper and nutmeg to taste.
To arrange your lasagna:
Add a thin layer of butter to a rectangle oven proof lasagna dish.
Pour a thin layer of béchamel sauce, followed by 3 sheets of pasta on top.
Spread a 1/4 of the spinach mixture on top of the pasta, pour over a 1/4 of the béchamel sauce and sprinkle a 1/4 of the parmeson over the top.
Repeat these layers until completed finishing with the Parmeson on top.
Bake for 25 minutes or until golden and bubbling.